Meat Piroshki Recipe

Meat Piroshki or Piroshky are little pockets of soft yeast dough, stuffed with juicy filling and then fried for the most glorious perfection of a bite. They make a great snack, appetizer or a main entrée if you make the big enough 😉 They are also great to take when going camping or hiking since these Piroshki are great eaten both hot or cold.

So, What are Piroshki, Pirozhki, or Piroshky? 😀

All are the name to the same thing – the delicious Russian yeast dough buns that can be filled with either savory or sweet fillings. If this term is new to you and you’ve never had piroshki, you’re truly in for a treat. Find a local Russian store and they probably sell either baked or a fried variety of these Piroshki. Back in Russia or Ukraine, the soft buns were often sold as street food.

My late grandma was the best baker of all things piroshki and bulochki (read – sweet pastry buns) and after she passed my grandpa took over her hobby. Any time you would come to visit him he would have freshly fried piroshki ready for you. In fact, it’s always a requirement to call before coming otherwise, he gets upset because that would mean that he can’t treat you with something like piroshky, homemade bread, or homemade vareniki.

He used to mix the dough by hand, but ever since he got a bread maker, he’s been making it in the bread maker. That’s why I myself either use my Kitchen Aid mixer or the Bread Maker to make the dough for these piroshki as well.

These piroshki were made with pre-cooked filling from the recipe of SAVORY CREPES.

What can Piroshki be served with?

Usually, they are eaten alone, or with a dipping of sour cream, or served alongside some soup. In our family, we’re sour-cream-camp all the way. Piroshki are actually also really good with a nice Tzatziki Dip (a.ka. yogurt, cucumber, garlic dip).

Best Oil for frying Piroshki?

Any oil that has a high smoke point is a good oil for frying, which includes Vegetable Oil, Canola Oil, Peanut Oil, Grapeseed Oil or the one I use – Extra Virgin Olive oil. I prefer anything that won’t impart any smell or flavor onto the fried piroshki, so either Extra Virgin Olive oil or Grapeseed Oil are going to be best.

Can this dough be used to BAKE Pirozhky?

Oh, yes, it can. Follow the directions up to where it tells you to preheat the oil and instead preheat the oven to 350F and bake the piroshky on a baking sheet for about 15 to 20 minutes, or until baked through.

How to make the dough for Piroshky

Meanwhile, sift the flour into a bowl of an electric mixer, add salt, eggs, and oil. Once the yeast mixture has doubled or tripled in size, add it to the flour, as well as the other cup of milk and start the mixer on low, allowing the ingredients to combine. Once there is no visible flour, you can turn the mixing speed on the mixer from 1 to 2 and knead the dough until it pulls away from the bowl.

Set the dough in a warm, draft-free place and allow it to rise for about an hour or an hour and a half until doubled in size.

*If using a bread machine, place the liquids first, then flour and the rest of the dry ingredients, finishing with the yeast. Turn the 1.5-hour cycle for making the dough.

Make the filling for Pirozhki:

Mix together, ground pork & turkey, diced onion, minced garlic, parsley, dill, salt & pepper. Cover and place in the fridge until the dough is ready to work with.Generously sprinkle a baking sheet with flour. Set aside.

Form and Fill the Piroshki

Once the dough is ready to work with, take half of the dough and on a well-floured surface roll it out to about 1/3 inch thickness, being careful to deflate the dough as little as possible. Using the largest round cookie cutter or a large upside-down glass/cup cut out circles (3-4 inches diameter).

Place about 1 teaspoon of the filling in the middle of each circle.

Pinch together opposite sides of each circle forming a half-moon shape, and making sure no gaps are left as that is going to allow the juice from the inside into the oil.

Place the formed piroshki onto the prepared baking sheet seam side down. Cover with a clean kitchen towel while you finish with the rest of the dough, allowing your pirozhki to rise.

*Allowing your piroshki to rise before dropping them in hot oil, makes the dough rise slowly, forming small uniform bubbles throughout the dough. If you do not allow the piroshki to rise before dropping them in the oil, you will get huge bubbles and an “empty” piroshky. So it is important to let them rise beforehand. This tip goes for all yeast dough.

Deep Fry Piroshki in a 350F dutch oven

When you’re almost done with forming your piroshki, fill your Dutch oven or cast iron pan with about 2-3 inches oil. Place your thermometer on the side and when the temperature reaches 350F, slowly place a couple of piroshki into the hot oil, seam up. *Do NOT place your piroshki in the oil before it reaches the right temperature, otherwise, they will absorb a lot of fat and will result in a greasy piroshky.

Fry piroshki on each side turning only once, until deep golden color.

Then place them in a pot, lined with a couple of paper towels to absorb the extra oil, and cover with a lid until you’re done with the rest of your piroshki.

Make the Dough:

Meanwhile, sift the flour into a bowl of an electric mixer, add salt, eggs and oil. Once the yeast mixture has doubled or tripled in size, add it to the flour, as well as the other cup of milk and start the mixer on low, allowing the ingredients to combine. Once there is no visible flour, you can turn the mixing speed on the mixer from 1 to 2 and kneed the dough until it pulls away from the bowl.

Set the dough in a warm, draft-free place and allow it to rise for about an hour or an hour and a half until doubled in size.

*If using a bread machine, place the liquids first, then flour and the rest of the dry ingredients, finishing with the yeast. Turn the 1.5-hour cycle for making the dough.

Make the filling:

Mix together, ground pork & turkey, diced onion, minced garlic, parsley, dill, salt & pepper. Cover and place in the fridge until the dough is ready to work with.

Generously sprinkle a baking sheet with flour. Set aside.

Once the dough is ready to work with, take half of the dough and on a well-floured surface roll it out to about 1/3 inch thickness, being careful to deflate the dough as little as possible. Using the largest round cookie cutter or a large upside down glass/cup cut out circles (3-4 inches diameter).

Place about 1 teaspoon of the filling in the middle of each circle.

Pinch together opposite sides of each circle forming a piroshok, and making sure no gaps are left as that is going to allow the juice from the inside into the oil.

Place the formed piroshki onto the prepared baking sheet bottom side up. Cover with a clean kitchen towel while you finish with the rest of the dough, allowing your pirozhki to rise.

*Allowing your piroshki to rise before dropping them in hot oil, makes the dough rise slowly, forming small uniform bubbles throughout the dough. If you do not allow the piroshky to rise before dropping them in the oil, you will get huge bubble and an “empty” piroshok. So it is important to let them rise beforehand. This tip goes for all yeast dough.

Fry the Piroshki's w/ Turkey Filling

When you’re almost done with forming your pirozhky, fill your Dutch oven or cast iron pan with about 2-3 inches oil. Place your thermometer on the side and when the temperature reaches 350F, slowly place a couple of piroshky into the hot oil, seam up. *Not sure why, but if you drop them seam down, they start turning to the other side on their own and then you have to hold each one with a fork, to brown them on the other side. **Do NOT place your piroshky in the oil before it reaches the right temperature, otherwise they will absorb a lot of fat and will result in a greasy piroshok.

Fry piroshki on each side turning only once, until deep golden color.

Then place them in a pot, lined with a couple of paper towels to absorb the extra oil, and cover with a lid until you’re done with the rest of your piroshky.

Very good website! I really love how it is easy to browse. I’m wondering how I could be notified when a new article has been made. I’ve registered to your feed which must do! Have a great day and please excuse my poor english!

I use regular corn oil, but peanut oil is best for frying as it has the highest smoke point. Also, if you don’t mind the smell of vegetable oil, it has higher smoke point than corn oil, so it’s also good for frying.